Caramel and Chocolate Fudge

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Welcome to Day 2 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Chocolate and Caramel Fudge is easy to make and delicious!

I’ve been on a fudge making kick. Fudge at the holidays is awesome because it’s super easy to make, it makes a large portion, and it stays fresh for a long period of time. In fact, I made two big batches of fudge yesterday and put it in a container. I’ll be able to keep it fresh for the next 3 weeks so whenever anyone drops by I can simply break out some fudge and coffee for a snack!

Last week I made an amazing caramel and coffee fudge. It was so good and the flavors worked well. I wanted to make the caramel fudge again because of how awesome it was. I was thinking about all the different flavors I could mix with the caramel but in the end plain old chocolate won.

Caramel and Chocolate are the perfect pairing for this tasty fudge!

I made a layer of caramel fudge and poured it in my pan. I topped it off with sea salt because salted caramel is better then regular caramel! Then I made a rich, chocolate fudge to put on top. After it hardened I cut it into pieces and it was ready to enjoy!

Make this Chocolate and Caramel Fudge as a homemade holiday gift this year

Making layered fudge is really easy and it makes a great gift. People assume you spent a lot of time on it because it’s multi-layered. Put it in a cute container, tie it with a ribbon, and you have a tasty homemade gift.

Chocolate and Caramel Fudge is easy to make and delicious!

Caramel and Chocolate Fudge

A layered fudge made with caramel and chocolate
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 36 pieces
Author: Hezzi-D


For the Caramel Fudge:

  • 2 c. white chocolate chips
  • 2 Tablespoons butter
  • ¾ c. Dulce de Leche
  • ½ c. marshmallow cream

For the Chocolate Fudge:

  • 2 c. milk chocolate chips
  • 2 Tablespoons butter
  • ¾ c. sweetened condensed milk
  • ½ c. marshmallow cream


  • Line an 8 x 8 baking dish with foil or parchment paper. Set aside.
  • In a medium saucepan combine the white chocolate chips, butter, and Dulce de Leche. Heat over medium low heat. Stir until it is melted and combined. Stir in the marshmallow cream.
  • Pour the caramel fudge in the prepared pan and refrigerate for 30 minutes.
  • After 30 minutes make the chocolate fudge. In a medium saucepan combine the milk chocolate chips, butter, and sweetened condensed milk. Heat over medium low heat. Stir until it is melted and combined. Stir in the marshmallow cream.
  • Carefully pour the chocolate fudge over top of the caramel fudge. Refrigerate for at least 4 hours.
  • Cut into 36 pieces and store in an air tight container for up to 3 weeks.


A Hezzi-D original Recipe

Chocolate and Caramel Fudge
Recipes from Day 2 of Christmas Week! Please visit all our talented participants:

Mini Peanut Butter Cup Christmas Crack aka Chocolate Saltine Toffee from Cravings of a Lunatic

Caramel and Chocolate Fudge from Hezzi-D’s Books and Cooks

Cranberry Bliss White Chocolate Bark from Cupcakes & Kale Chips

Gingerbread Cinnamon Rolls from Food Done Light

Maple Doodles from Farm Fresh Feasts

Blue & White Christmas Bark from Flour On My Face

Strawberry Cheesecake Trifle from That Skinny Chick Can Bake

Spiced Pear and Cranberry Coffee Cake from From Gate to Plate

Cranberry Cake with Orange Glaze from Lauren Kelly Nutrition



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